Summer: Its time for Sattu

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  • Sattu is a powder of pulses and cereals. It is prepared by grinded after roasting.
  • It is consumed along with fruit slices, sugar or milk.
  • Some people add green chillies, lemon juice and salt for flavor.
  • It was originally called Seven Anaaj (seven cereals, millets and pulses), locally pronounced Sat-anjaa, later transformed to Sattu.
  • Seven Ingredients of Sattu, in the same ratio, are: Cereals (Makai – maize and Jowar – barley); Pulses (Chana or  black gram; Arhar – pigeon pea (Cajanus cajan indicus); Matar – grean peas; Khesari (pronounced khesaari) Lathyrus sativus; Kurthi – (Kulatha).
  • Sattu is a cooling high fiber food with low glycemic index and anti diabetic properties.
  • Sattu was the fast food of old times, cheaper and with enough calories to be called as a full meal.
  • It also has enough minerals and vitamins.
  • ‘Sattu’ is a perfect blend of balanced nutrients and the best method of cooking – roasting. Shelf – life is increased.
  • One should not eat sattu without mixing with jaggery, ghee or curd.
  • One should not eat too much of sattu in the night and after having dinner.
  • As a ritual Sattu is offered by the husband to his wife at moon rise of “Badi -Teej”. The wife neither eats nor drinks, even water for the whole day. At night, she breaks her fast by accepting a bite from the offered sweet. Next course is of fruits served on a leaf of ‘Aak’ (an holy bush of the desert), followed by a cup of ‘Phaddar’- a mock tail drink of beaten curd and sweetened milk. Lastly, a few drops of lime.